Food Science 5

Oil floats above water in salad dressings because oil has a lower___________ than water.

Producing food by natural methods that fit with local needs and conditions is considered ___________________.

A food scientist is developing a new product and needs to use a sugar that is not only the sweetest, but also the most soluble from an available list of sweeteners that they have in their product development lab. To meet these criteria, which one of the following sweeteners would you recommend that they use?

A solution containing more OH− ions than H+ ions is considered to be __________ solution.

Potato chips are commonly sealed in packages flushed with pure nitrogen to minimize oxidation that would lead to unpleasant flavors, otherwise known as ______________.

The D-value is the _______________.

___________________ is an acronym for a special list of additives that contains substances such as spices, natural seasonings, and flavorings that are considered safe for human consumption and not regulated as additives.

Isoflavones are phytochemicals that have been shown to possibly help reduce the risk of some cancers. Isoflavones are found in products such as Silk®, a non dairy beverage, and are derived from ____________.

Food components such as fat that do not dissolve in water are considered _________.

Castleberry’s Food Company initiated a voluntary recall of canned chili sauce and meat products due to the risk of a potent neurotoxin being present from under-processing the canned products. The organism, ________________, is responsible for producing this toxin.

_________________ is a vegetable gum added to evaporated milk before processing to stabilize the casein proteins.

Less tender cuts of meat can be tenderized by using enzymes in ____________ that are extracted from the papaya fruit.

The mass percent of 15 g of salt (sodium chloride) in 85 g of water is equal to _______ percent.

HACCP, a dynamic, preventative food safety concept has ______ principles.

The government agency that has oversight for regulating the safety and quality of seafood is ___________________.

Butter is a _________ food emulsion.

Fermentation is a production step in the process of making _________________.

Oxidases are enzymes in vegetables that are inactivated by __________.

Harry’s BBQ company processes their BBQ sauce at ambient temperature which is currently 68°F. This would be equivalent to ____ °C.

__________ is a taste component that is best described as savory, pungent, deliciousness, or musty.

Water activity is used to determine the __________.

A complete protein is a protein that contains all the essential ____________.

________________ wheat is the type of wheat most commonly used to manufacture pasta.

A component in chili peppers called _________ makes them hot and may cause a burning sensation in your mouth when food containing chili peppers is consumed.

Milk that has been first sterilized by heat, and then placed in sterilized containers for retail sale at ambient temperature has undergone __________.